Chicken Alfredo Stuffed Spaghetti Squash Recipe
This chicken alfredo stuffed spaghetti squash is a fantastic way to have a healthier version of a favorite comfort food! It's so easy.
Ingredients
- 1 whole Spaghetti Squash (1.5-2 lbs), cooked and pulled apart into "spaghetti strands"
- 1 Chicken Breast cooked and shredded
- 1 tablespoon Unsalted Butter
- 1 clove Garlic minced
- 1 tablespoon All-Purpose Flour
- 1 cup 2% Milk (or milk of your choice)
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Dried Oregano
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 2 tablespoons Shredded Parmesan Cheese
- 1/2 cup Shredded Mozzarella Cheese
Instructions
- In a medium saucepan, over medium heat, melt the butter.
- Add the garlic and cook, stirring for about 30 seconds, until fragrant.
- Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
- Slowly whisk in the milk, stirring until it is incorporated and smooth.
- Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly.
- Reduce the heat to a low simmer until your spaghetti squash is ready. Add the cooked chicken to the simmering sauce so it is warmed through.
- Preheat the broiler to high, and place the spaghetti squash shells on a rimmed baking sheet.
- Toss the cooked spaghetti squash “strands” with the warm alfredo sauce and chicken and divide it between the two squash shells. Alternatively, you can use a baking dish for this step.
- Sprinkle the squash with mozzarella cheese and broil for 3-4 minutes, or until the cheese is browned and bubbling.
Nutrition
Calories: 268kcalCarbohydrates: 20gProtein: 13gFat: 14gSaturated Fat: 8gSodium: 426mgFiber: 2gSugar: 10g
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